公开(公告)号：US07175869B2

公开(公告)日：2007-02-13

申请号：US10941578

申请日：2004-09-15

Applicant: Peter H. Brown ,  Colin P. Crowley ,  Xiao-Qing Han

Inventor： Peter H. Brown ,  Colin P. Crowley ,  Xiao-Qing Han

IPC: A23L1/20

CPC classification number: B01D61/58 ,  A23C11/103 ,  A23J3/16 ,  A23L11/30 ,  A23V2002/00 ,  B01D61/025 ,  B01D61/145 ,  B01D61/147 ,  B01D61/243 ,  B01D61/422 ,  C12G3/02 ,  A23V2300/34

Abstract: Soy derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials using membrane electrodialysis to a pH of about 9 to about 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.

Abstract translation: 大豆衍生的材料如豆浆，大豆粉，大豆浓缩物和大豆蛋白分离物通过使用膜电渗析调节这种大豆衍生物质的水性组合物的pH至约9至约12的pH来溶解大豆而被破坏 蛋白质并释放调味化合物，然后在调味化合物通过膜的条件下将经pH调节的组合物通过分子量截留高达约50,000道尔顿的超滤膜，留下保留的大豆原料具有改善的风味。

公开(公告)号：US06416797B1

公开(公告)日：2002-07-09

申请号：US09783227

申请日：2001-02-14

Applicant: Xiao-Qing Han ,  Jochen Klaus Pfeifer ,  Richard Harold Lincourt

Inventor： Xiao-Qing Han ,  Jochen Klaus Pfeifer ,  Richard Harold Lincourt

IPC: A23C912

CPC classification number: C12Y305/01002 ,  A23C19/028 ,  A23C19/0328 ,  A23C19/053 ,  A23C19/076

Abstract: The current invention includes a process for making cream cheese wherein nutrients typically lost as whey during processing are utilized in the final cream cheese; the resulting cream cheese has the body, texture, and taste of conventional cream cheese. The process of the current invention utilizes acidifying and cross-linking steps to process a dairy liquid into a wheyless cream cheese by utilizing the protein cross-linking activity of transglutaminase. The wheyless cream cheese does not require the addition of stabilizers and/or emulsifiers. Furthermore, the cream cheese that is formed is firmer than typical cream cheese and has significantly reduced syneresis.

Abstract translation: 本发明包括一种制备奶油干酪的方法，其中在最终的奶油干酪中使用通常在加工过程中乳清失去的营养素; 所得到的奶油干酪具有常规奶油干酪的身体，质地和味道。 本发明的方法利用酸化和交联步骤，通过利用转谷氨酰胺酶的蛋白质交联活性将乳液处理成无干酪奶油干酪。 无奶油奶油干酪不需要添加稳定剂和/或乳化剂。 此外，形成的奶油干酪比典型的奶油干酪更坚固，并且显着降低脱水收缩。

公开(公告)号：US06372268B1

公开(公告)日：2002-04-16

申请号：US09863183

申请日：2001-05-23

Applicant: Richard Stuart Silver ,  Xiao-Qing Han ,  Richard Lincourt ,  Maria Lucrecia Cardona

Inventor： Richard Stuart Silver ,  Xiao-Qing Han ,  Richard Lincourt ,  Maria Lucrecia Cardona

IPC: A23C912

CPC classification number: A23C19/028 ,  A23C19/0684

Abstract: The present invention provides a wheyless process for preparing natural mozzarella cheese using dry dairy ingredients. This process enables the manufacture of cheese from non-perishable or shelf-stable ingredients such as dried milk protein concentrate and anhydrous milkfat. This enables greater flexibility in the location of cheese manufacturing facilities as handling and/or transporting large quantities of fresh milk is not required. Also, in utilizing such a process, the need for refrigerated storage of the fresh milk would be minimal. The dry dairy ingredients used in the present invention comprise milk protein concentrates and blends of milk protein concentrates with up to about 50 percent of a second dry dairy ingredient selected from the group consisting of whey protein concentrate, whey protein isolate, calcium caseinate, sodium caseinate, rennet casein, acid casein, nonfat dry milk, and mixtures thereof.

Abstract translation: 本发明提供了一种使用干乳制品成分制备天然麦芽干酪乳酪的无干燥方法。 该方法能够从不易腐或稳定的成分制造干酪，例如干乳蛋白浓缩物和无水乳脂。 这使得乳酪制造设施的位置具有更大的灵活性，因为不需要处理和/或运输大量的新鲜牛奶。 此外，在使用这种方法时，对新鲜牛奶的冷藏储存的需要将是最小的。 用于本发明的干乳制品成分包括乳蛋白浓缩物和乳蛋白浓缩物与高达约50％的第二干乳制品成分的混合物，其中乳制品成分选自乳清蛋白浓缩物，乳清蛋白分离物，酪蛋白酸钙，酪蛋白酸钠 ，瑞汀酪蛋白，酸性酪蛋白，脱脂奶粉及其混合物。

公开(公告)号：US20150310082A1

公开(公告)日：2015-10-29

申请号：US14320607

申请日：2014-06-30

Applicant: Luke Qing Han ,  Xu Jiang ,  Yi Song ,  Chauncey Li

Inventor： Luke Qing Han ,  Xu Jiang ,  Yi Song ,  Chauncey Li

IPC: G06F17/30

CPC classification number: G06F16/283 ,  G06F16/185 ,  G06F16/2471 ,  G06F16/254

Abstract: In various example embodiments, systems and methods for building data cubes to be stored in a cube store are presented. In some embodiments, a metadata engine generates the cube metadata. In further embodiments, cube data is generated by a cube build engine based on the cube metadata and source data. The cube build engine performs a multi-stage MapReduce job on the source data to produce a multi-dimensional cube lattice having multiple cuboids. In further embodiments, the cube data is provided to the cube store.

Abstract translation: 在各种示例实施例中，呈现用于构建要存储在多维数据集存储中的数据立方体的系统和方法。 在一些实施例中，元数据引擎生成多维数据集元数据。 在另外的实施例中，立方体数据由多维数据集构建引擎基于多维数据集元数据和源数据生成。 多维数据集构建引擎对源数据执行多阶段MapReduce作业，以生成具有多个立方体的多维立方体点阵。 在另外的实施例中，立方体数据被提供给多维数据集存储。

公开(公告)号：US20120015824A1

公开(公告)日：2012-01-19

申请号：US13132858

申请日：2009-12-04

Applicant: J. Christopher Love ,  Qing Han ,  Vinay Tripuraneni

Inventor： J. Christopher Love ,  Qing Han ,  Vinay Tripuraneni

IPC: C40B30/04 ,  C40B20/02

CPC classification number: G01N33/6863 ,  G01N33/5047 ,  G01N33/54366 ,  G01N33/6854

Abstract: The invention provides a method for multiple cytokine detection from single cells for the purpose of generating immunological profiles of diseases.

Abstract translation: 本发明提供了用于产生疾病免疫学概况的用于从单细胞检测多种细胞因子的方法。

公开(公告)号：US20100285103A1

公开(公告)日：2010-11-11

申请号：US12161477

申请日：2007-01-19

Applicant: Yongzhang Luo ,  Qing Han ,  Qingxin Lei ,  Guodong Chang ,  Yan Fu

Inventor： Yongzhang Luo ,  Qing Han ,  Qingxin Lei ,  Guodong Chang ,  Yan Fu

IPC: A61K9/127 ,  C07K14/78 ,  A61K9/52 ,  A61K9/00 ,  A61K9/14 ,  A61K38/39 ,  A61P35/00

CPC classification number: A61K38/40 ,  A61K38/363 ,  A61K38/38 ,  A61K47/60 ,  C07K14/78

Abstract: The present invention discloses an anti-tumor conjugate and pharmaceutical composition or kits comprising the conjugate, as well as a method of producing the anti-tumor conjugate. The anti-tumor conjugate of the present invention is metabolically stable in vivo, and is ultimately available for the treatment of tumors and production of anti-tumor medicaments.

Abstract translation: 本发明公开了抗肿瘤缀合物和包含该缀合物的药物组合物或试剂盒，以及产生抗肿瘤缀合物的方法。 本发明的抗肿瘤缀合物在体内代谢稳定，最终可用于治疗肿瘤和抗肿瘤药物的生产。

公开(公告)号：US06416796B1

公开(公告)日：2002-07-09

申请号：US09300714

申请日：1999-04-27

Applicant: Xiao-Qing Han ,  Joseph E. Spradlin

Inventor： Xiao-Qing Han ,  Joseph E. Spradlin

IPC: A23C19032

CPC classification number: A23C19/053 ,  A23C19/0328 ,  A23C19/0917 ,  A23C19/0921 ,  A23J1/207 ,  A23J3/343

Abstract: The invention provides a dairy composition containing a complex of a casein-complexing whey protein digestion product and casein micelles, and methods for their preparation. Also provided are the digestion product and methods for its preparation. The digestion product is provided by the action of a non-rennet protease on whey protein, such that the digestion product remains with the curds when a composition including the complex is subjected to a renneting process that provides curds and a supernatant. The resulting curds also include casein degradation products. The non-rennet protease is the bacterial protease Novo SP 446. The invention additionally provides a cheese composition and a cheese product obtained by renneting a dairy composition containing the casein-complexing whey protein digestion product described herein and casein micelles. The resulting cheese composition includes whey protein digestion products and casein degradation products. Methods of preparing the cheese composition and the cheese product are also provided. Additionally, the casein-complexing whey protein digestion product may be added directly to a cheese substance such as a processed cheese, a cottage cheese, and a cream cheese to provide a cheese product.

Abstract translation: 本发明提供了含有酪蛋白络合的乳清蛋白消化产物和酪蛋白胶束的复合物的乳制品组合物及其制备方法。 还提供了消化产物及其制备方法。 通过非凝乳蛋白酶对乳清蛋白的作用提供消化产物，使得当包含络合物的组合物进行提取凝乳和上清液的再次培养过程时，消化产物保留在凝乳中。 所得凝乳也包括酪蛋白降解产物。 非凝乳酶蛋白酶是细菌蛋白酶Novo SP 446.本发明还提供了一种通过使含有本文所述的酪蛋白络合的乳清蛋白消化产物和酪蛋白胶束的乳制品组合物的乳酪组合物和干酪产品。 所得奶酪组合物包括乳清蛋白消化产物和酪蛋白降解产物。 还提供了制备干酪组合物和奶酪产品的方法。 此外，酪蛋白复合乳清蛋白消化产物可以直接加入干酪物质如加工干酪，酸奶干酪和奶油干酪中以提供奶酪产品。

公开(公告)号：US06224914B1

公开(公告)日：2001-05-01

申请号：US09325217

申请日：1999-06-03

Applicant: Xiao-Qing Han ,  Joseph E. Spradlin

Inventor： Xiao-Qing Han ,  Joseph E. Spradlin

IPC: A23C912

CPC classification number: C12Y203/02013 ,  A23C19/0328 ,  A23C19/053

Abstract: The present invention provides a cheese curd containing a substantial proportion of whey protein products and curded proteins originating from a dairy liquid containing casein, as well as a process for making the cheese curd. The process includes the significant step that a dairy liquid fortified with whey protein is contacted with a transglutaminase to provide a modified dairy liquid containing whey protein products. The modified dairy liquid is then blended with a second dairy liquid and renneted to provide the curd, whereby a high proportion of whey protein products is retained in the curd. The curd can be used to prepare cheese products, including soft, semi-soft, and hard cheeses, where the cheese products contain a substantial proportion of whey protein products and curded proteins originating from dairy liquids.

Abstract translation: 本发明提供了一种干酪凝乳，其含有相当大比例的乳清蛋白产物和源自含有酪蛋白的乳制品的凝固蛋白质，以及制备干酪凝乳的方法。 该方法包括用乳清蛋白强化的乳制品液体与转谷氨酰胺酶接触以提供含有乳清蛋白产物的改性乳制品的显着步骤。 然后将改性的乳制品液与第二乳液混合并重新凝胶化以提供凝乳，由此高比例的乳清蛋白产物保留在凝乳中。 凝乳可用于制备干酪产品，包括软，半软和硬奶酪，其中乳酪产品含有相当比例的乳清蛋白产品和源自乳制品液体的凝固蛋白质。

公开(公告)号：US06214404B1

公开(公告)日：2001-04-10

申请号：US09325577

申请日：1999-06-03

Applicant: Xiao-Qing Han ,  Joseph E. Spradlin

Inventor： Xiao-Qing Han ,  Joseph E. Spradlin

IPC: A23C1908

CPC classification number: A23C19/082

Abstract: The present invention discloses a method of preparing a process cheese containing lactose wherein the cheese remains free of lactose crystals. The method includes a step in which a dairy liquid is heated at a temperature, and for a duration in time, that are sufficient to inhibit or prevent crystallization of the lactose after formation of the process cheese. The ratio of dairy liquid to cheese is from about 1:1 to about 3:1 by weight. The invention additionally discloses the lactose-containing process cheese stabilized against the formation of lactose crystals, prepared by the process of the invention.

Abstract translation: 本发明公开了一种制备含乳糖的加工干酪的方法，其中奶酪保持不含乳糖晶体。 该方法包括一个步骤，其中乳制品液体在形成加工干酪之后，在足以抑制或防止乳糖结晶的温度下持续加热。 乳液与奶酪的比例为约1:1至约3:1重量比。 本发明另外公开了通过本发明的方法制备的含乳糖的加工乳酪，其稳定化以防止形成乳糖晶体。

公开(公告)号：US6093424A

公开(公告)日：2000-07-25

申请号：US300136

申请日：1999-04-27

Applicant: Xiao-Qing Han ,  Joseph E. Spradlin

Inventor： Xiao-Qing Han ,  Joseph E. Spradlin

IPC: A23C19/032 ,  A23C19/04 ,  A23C19/05 ,  A23C19/045

CPC classification number: C12Y203/02013 ,  A23C19/0326 ,  A23C19/0328 ,  A23C19/041 ,  A23C19/052

Abstract: The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd, the dairy liquid is acted upon by a transglutaminase and a non-rennet protease, resulting in a substantial proportion of whey protein products being retained in the cheese curd. The invention also discloses a method of making the cheese curd that retains a substantial proportion of whey protein products. This invention further provides a cheese product, such as a soft cheese, a semi-soft cheese, or a hard cheese, that contains protein products originating from a dairy liquid containing casein and whey protein, and a method of making the cheese product.

Abstract translation: 本发明提供一种干酪凝乳，其包含源自含有酪蛋白和乳清蛋白的乳制品液体的蛋白质产物。 为了获得干酪凝乳，乳制品液体被转谷氨酰胺酶和非凝乳酶蛋白酶作用，导致大部分乳清蛋白产物保留在干酪凝乳中。 本发明还公开了一种制备干酪凝乳的方法，其保留相当比例的乳清蛋白产物。 本发明还提供了含有源自含有酪蛋白和乳清蛋白的乳制品液体的蛋白质产品的干酪制品，如软奶酪，半软奶酪或硬干酪，以及制作奶酪产品的方法。